PURPOSE: The tissue of krill or shrimp including the endothelial part is crushed finely in a liquid phase, the pH of the suspension is adjusted to effect the isoelectric precipitation of proteins, the precipitate is removed, and the precursor substance having the taste and flavor of shrimp and existing in the residual liquid phase is utilized by adding to a food and drying and heating the product.

CONSTITUTION: The tissue of krill or shrimp including the endothelial part is optionally degutted, pulverized finely in a liquid phase, and adjusted to ≤6pH to effect the isoelectric precipitation of proteins, which is separated and removed. The precursor substance having the taste and flavor of shrimp and exiting in the residual liquid phase is used as it is or after concentration, added to a food, dried to a water-content of ≤50%, and heated at 95W250°C for ≤30min to obtain a substance having the taste and flavor of shrimp.